One-Pot Moroccan Couscous with Tofu

Cut the tofu block into cubes. Prepare the tofu mixture, add the pieces, and let marinate for 2 hours (or 24 hours for more flavor).

In a non-stick skillet, cook the tofu drained with vegetable oil for about 6–8 minutes or until the pieces are golden, making sure to flip them. Set aside.

In a other skillet, over medium-low heat, sauté the onions for 2–3 minutes with vegetable oil. Add the celery, garlic and the spices, and poursuivre the Cooking for 1 minutes. Add the tomatoes, the couscous and the chickpeas and let Simmer 2 minutes. Add the vin, season with salt, pepper and let Simmer 1 minutes. Add the herbes fresh, the tofu pieces and the olives.

Season with salt and pepper.

To serve, add herbes fresh(optional).